Father and son butchers Victor and Anthony Puharich are set to dry-rub shoulders with Pyrmont's fishmongers with Vic's Meat Market opening this weekend at the Sydney Fish Market. And there's a chance it will lay claim to the best pork roll in Sydney.

The focus of Vic's Meat Market is quality raw meat sold at wholesale prices. There's an open raw counter surrounded by several specialty stations including a "lean and green" section that stocks anything organic and grass-fed and a wild meat section featuring game such as venison, wild boar, rabbit and kangaroo when in season.

Add to this a "meat candy" bar stocking 10 different bite-sized salami and six varieties of biltong to pick, mix and pay by weight.

Vic's Meat Market is also throwing the gauntlet down to other barbecues in Sydney with "Kong" - a huge smoker custom-built in Kansas and weighing almost two tonnes. Vic's will be putting it to use for $10 pulled-pork rolls from 11am every day until sold out. The fishies and tradies of Pyrmont have a new spot for smoko.

In November, Penfolds Wines teams up with Vic's to let you grab a glass Grange with a sample of high-grade Australian wagyu from the butchery's wagyu "cellar door". The tasting is no doubt aimed at the tourist market but when there's eight vintages of Grange by the glass why not be a tourist in your own town for the afternoon?

Vic's Meat Market launches on Saturday September 27, Sydney Fish Market, Pyrmont, vicsmeatmarket.com.au